Mushroom and Spinach Stuffed Acorn Squash (Vegan, Gluten-Free)
Delight in the earthy flavors of mushrooms and spinach stuffed in roasted acorn squash. A vegan and gluten-free dish that's not only nourishing but also a feast for the eyes.
Ingredients
- 2 acorn squashes halved and seeded
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup mushrooms chopped
- 2 cups spinach roughly chopped
- 1 cup cooked quinoa
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
- Place the squash cut-side down on the baking sheet and roast for about 25 minutes until tender.
- While the squash is roasting, heat olive oil in a pan over medium heat. Sauté the onion and garlic until translucent.
- Add the mushrooms and cook until they release their moisture and start to brown.
- Stir in the spinach until wilted, then remove from heat and mix in the cooked quinoa, thyme, and sage.
- Once the squashes are roasted, fill them with the mushroom and spinach mixture.
- Return to the oven and bake for another 15 minutes.
- Serve warm as a satisfying vegan main course.